Spiel

Stellar! I've been thinking it was time to get a line wet there.

A couple of Lasagnes today, made from my home grown garden tomatoes that I sauced and canned. They are big, the one on the right is meat free for my youngest daughter and the larger one on the left is meat laden (ground beef and ground sweet Italian sausage) is to be shared with my oldest daughter and her BF who are still renovating the kitchen in their recently purchased first home. I raised 'em and I still feed 'em.

I love mine as you know buddy, but I feel it is underutilized. I need to up my game. Props for sharing the marinade as well, it's a solid winner.

Mmmmm, Smoked Fowl Brined 48 hours then smoked with Maple and Cherry wood. One young domestic Turkey and one wild Turkey Breast. Both are delish.

Bite your tongue southern man. Brook loved the openness of the bad ass tiller.

I want one.

Saweeeet fish and a great replica.

If you don't know what the top amp draw is for your motor Google it. Then get an inline fuse for the rating. Also be sure to use the same guage wire if you're extending the length, but don't extend it more than you need.

Very nice. You do look familiar.

I love mine, I don't use it as often as I should though.

Serenity now.

The Mason Jar in my one picture is.......Summer Savoury.

I don't really have a recipe Doug but a few have asked me for one, so I will put together the basic process and post it here for everyone who may want to try it.

It's all good Sir, I didn't see it as bashing, just someone desperate to find me. I'm going to do whatever I can to help him even though the rod blank was discontinued some time ago.

A while back my friend gifted me a bunch of Silver Sockeye he caught in Alaska right in the chuck. Bright Silver and the flesh as red/orange as you could ever imagine on the rod I had built him for the trip. However, the last package I had was far to much to consume in a single meal so I decided to try my hand at canning some last week. All went well and I ate one full jar with a fork right out of glass.....delish! Then yesterday I watched a video about home canning meat and fish. It got me worried about gifting these "canned salmon" to friends as I only used the "water bath" method not having a pressure canning vessel. The worry, Botulism! Canning temperatures needed for meat/fish apparently can not reach the required temps to kill off any potential bacterium that can cause Botulism (I am relatively new at this home canning thing). I'm likely over thinking it but non the less I decided to use it all up and make Fish Cakes this afternoon. I have to admit, my Fish Cake skills just keep getting better and I truly have no way of expressing just how awesome this batch turned out in words. I'll just say...... Oh my goodness...........! PS......I need to get me a propper canning pressure pot.

Found this a few days back. David Gilmour with his daughter Romany.

When your buddy drops you off farm fresh eggs from Wasaga and his home canned Owen Sound Salmon you make Fish Cakes. Boy oh boy, were they ever good.

I've never known anyone else to have one, until now.

Well hearing you tell me about your dislike for Turkey then telling me how awesome your marinade and BBQ process was I knew I had to try it. It's a home run for sure, thank you for sharing it with me and allowing me to share it here for others.

When worlds collide. So, two good friends who have never met or spoken to each other brought together my dinner last night. The first friend provided a boneless skinless wild Turkey breast. The second (HeadHunter, thanks Buddy) gave me his homemade marinade recipe for domestic boneless skinless Turkey breasts. Queue the light bulb in my head.... The marinade was made and as instructed by my friend combined with the wild T breast meat and allowed to marinade for 48 hours. Today was the day to BBQ it, between rain showers. The marinade HH allowed me to share here is as follows (and it is delicious*)........ Boneless turkey breast, stabbed to death with a serving fork. Marinade: ¼ cup of the following; -white wine -orange juice -apple juice -oil… not olive! -Soya -teriyaki -crushed garlic -pepper… no need to add salt with the soya and teriyaki Overnight will work well, two days is better in the fridge. I have also frozen it in the marinade, defrosted overnight in the fridge with great results. Brown all sides on an extremely hot grill. Once browned, place on the cool side of the BBQ and brush with hoisin sauce every ten minutes until the turkey is done. Wrap and let sit for ten minutes before cutting into slices,, against the grain. J The noodle side dish sauce is as follows.......... 1/4 cup soy sauce 2 tbsp sugar 4 cloves garlic, minced 2 tbsp rice vinegar 3 tbsp pure sesame oil 1/2 tsp hot chili oil 4 tbsp Peanut oil * I double this sauce recipe and keep it in the fridge for convenience. I'll let the pictures take over from here.

It was a very hot day, thank goodness for the breeze.